Strawberry Jam (no pectin)
1 pound strawberries
3/4 pound (1 1/2 cups) sugar
1 tsp fresh lemon juice
Wash and hull the berries, drain well, chop in 1/2 inch pieces. Place in large saucepan - the jam will foam up and rise quite a bit.
Add the sugar and lemon juice, stir and slightly crush berries (they will break down as they cook). I use a potato masher.
Place over medium heat and bring to a full rolling boil. Adjust heat for a nice constant boil, stirring occasionally to prevent sticking and burning on the bottom.
Cook until mixture thickens, and temperature registers 220 degrees on a candy thermometer, about 20-30 minutes. Note - my jam usually does not reach 220, but if it gets to a high point and has been boiling for 35 minutes, I remove it from the heat at this point.
Skim foam if necessary.
Divide into jars let cool and refrigerate. If not using right away, can freeze or process in sterile jars for canning.
Makes about 1 1/2 cups (12oz)
Note - you can use any amount of berries, as long as the ratio is 1 part berries to 3/4 part sugar (by weight)